Aragosta
Set amidst the dreamy backdrop of Goose Cove on Deer Isle, Aragosta’s tasting menu boasts the seasonal flavors of the coastal region.
Secluded on a 22-acre waterfront property rimmed with soaring spruce trees, and the expanse of Goose Cove below stands the fabled Aragosta. The restaurant itself is perched like a mirage on a hillside, its wall of windows allow the airy-white dining room to be engulfed by the hues of the setting sun.
In 2020, Aragosta’s proprietor and mastermind, Chef Devin Finnigan, was named as a semi-finalist for the coveted James Beard Award in the Best Chef Northeast Category. This only fueled my desire to visit.
Chief Finnigan’s ever-changing tasting menu reflects teh seasonal flavors of eth coastal region. Guests are treatd to a line-up of dishes paying homage to local farmers, fisherman, and artistans. Yes, every aspect of the restaurant from teh tables down to the linen are grafted by local artists. I had to capture the expreinece in its entirety.
The Line-Up
Welcome Bites: A beautiful plate of local Long Cove Sea Farm oysters topped with an herb and watermelon and sumac sorbet. The Long Cove Oysters were characteristically outstanding, and I absolutely googled how to make an “oyster emulsion” upon returning home.
Maine Crab: I love a dish with a presentation. I was brought a bowl of lump meat of fresh-picked Maine crab adorned with a fennel flower. Two servers each poured in a red and green pepper bisque that swirled around the heap of crab. The velvety smokiness of the warm bisque was the perfect compliment to the sweet crab.
Maine Scallops I’ve had the privilege of visiting Marsden and Bobby Brewer out on their scallop farm, and always get excited when i find their scallops in restaurants. We were treated to two different preparations of the Maine scallop — crudo-style with a pine vinaigrette, and grilled in a shio koji butter. I will fully admit that I sat licking the grilled scallop shell long after the scallop meat was gone, desperately trying to taste the remnants of the ship koji butter that had seeped into the shell.
